| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Italian | Digest-211 | 10 | Servings |
INGREDIENTS
| 3 | c | Black beans, soaked |
| overnight | ||
| 2 | gl | Chicken broth |
| 6 | Bay leaves | |
| 1/2 | Onion, diced | |
| 4 | Cloves garlic, diced | |
| 2 | Carrots, grated | |
| 1/2 | c | Heavy cream |
| Salt and pepper, to taste | ||
| Sour cream, as needed | ||
| 2 | T | Fresh cilantro, chopped |
| 2 | T | Tomatoes, diced |
INSTRUCTIONS
DIRECTIONS: (prep 10-15 mins; soak 2 hrs; cook 3 hrs): - - Rinse beans and sort. Soak overnight. Drain. Rinse. - - In an extra large saucepan place the black beans, chicken stock, bay leaves, onions, garlic, and carrots. Simmer the ingredients for 2 to 3 hours, or until the beans are tender. Remove the bay leaves. Add more chicken stock or water if needed. - - Strain the beans (reserve the liquid) and place them in a food processor. Blend the beans, adding enough of the reserved liquid so that a thick, pureed consistency is achieved. ~ - Add the heavy cream, salt, and pepper. Stir them in so that they are well blended. - - Garnish the soup servings with a dollop of sour cream. Sprinkle on the cilantro and the tomatoes. Serves 8 to 10 NOTES : Ronald Guidone, owner and Executive Chef. Mangiamo serves contemporary, Northern Italian cuisine. [from Stromquist and Stromquist (1990), Southern California Beach Recipe. Sante Fe, NM: Tierra Pubs.] Recipe by: Mangiamo, Manhattan Beach, CA Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Feb 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 120
Total Fat: 13.3g
Cholesterol: 28.1mg
Sodium: 2385mg
Potassium: 776.6mg
Carbohydrates: 6.6g
Fiber: <1g
Sugar: 4g
Protein: 16.6g